Lighten up summer dining with grilled seafood! Give nutrient-dense seafood fire-grilled flavor this summer. From scallops to salmon and ahi tuna, discover new ways to prepare your favorite seafood varieties on the grill this summer. Pair with grilled or roasted vegetables for a light, healthy summer entrée. Choose your favorite type of fish below, and try a new recipe to transform it with grilling this season.

Scallops

These simple Lemon Rosemary Scallops are ready in under 30 minutes. Made with scallops, olive oil, lemon and rosemary, these easy skewers are the perfect way to prepare scallops this summer. Soak skewers in water before assembling to ensure they hold up under the heat of the grill. Try serving these with a green salad or roasted vegetables for a light, refreshing main dish, or serve as an appetizer at your next summer dinner party. This refreshing recipe pairs well with homemade lemonade, white wines and roasted asparagus or Brussels sprouts.

Salmon

Transform salmon in just 25 minutes by grilling it on cedar planks! This Cedar Plank Salmon recipe features salmon grilled on cedar planks with lime, brown sugar and cumin for incredible flavor. Simply soak the cedar planks for an hour or two before cooking for the perfect grilled salmon. This recipe pairs well with a refreshing green summer salad or roasted asparagus.

Cod

Add flavor and a hint of spice to fish tacos this summer with these Grilled Chipotle Fish Tacos! Made with a simple, homemade chipotle marinade, these tacos are a new take on classic fish tacos. Ready in under 30 minutes, these flavorful tacos are perfect for your next summer fiesta! Serve with a taco topping bar complete with cabbage, pickled jalapeño, lime and sour cream. Finish by pairing with tortilla chips, guacamole and your favorite salsas.

Ahi Tuna

Use coconut milk, garlic, sriracha and ginger to transform ahi tuna steaks this summer! This Sriracha Lime Ahi Tuna recipe is a delicious way to grill ahi tuna this season. Ready in about 30 minutes, this main dish is a great way to mix up the menu at your next barbecue with a new type of steak.

You may be scrounging for more exciting seafood options this time of year or you just may want to try some new options. Either way, here are 5 delicious seafood recipes to help keep your family dinners anything but boring.

For the Romesco Sauce, place roasted pepper, tomatoes, oil, almonds, garlic, sherry vinegar, garlic powder and ground red pepper in blender container; cover.
Blend until smooth. (Note: If you like you can toss whole almonds and garlic clove into the blender but I find giving them a rough chop first prevents any large chunks from ending up under the blender blades.)
Season with sea salt and freshly ground pepper. Set aside.

For the Scallops, mix poppy seed, garlic powder and lemon peel in shallow dish. Coat one side of scallops in poppy seed mixture.
Pan sear scallops in hot oil until browned and cooked through.
Toss arugula with a squeeze of fresh lemon, sea salt and freshly ground black pepper.
To serve, place scallops over salad. Spoon generous dollops of Romesco Sauce over top.

Cedar Planked Verlasso Salmon

Immerse an untreated, cedar plank in water; soak at least 1 hour or up to 1 day. Heat a grill to medium-high heat, about 450° F.
Place the plank on the indirect heat side of the grill. Brush the salmon with olive oil and season with salt and pepper. When the plank begins to smoke, place the fish on it and close the grill hood.
Grill 25-30 minutes or until the salmon is opaque in the center, and the flesh flakes easily with a fork.

Thread scallops onto skewers. Mix remaining ingredients in small bowl. Brush over both sides of scallops.
Broil or grill over medium heat 10 to 15 minutes or until scallops are opaque, brushing occasionally with remaining wine mixture

These Jumbo Dry Sea Scallops are Wild Caught in the US and are flown in to stores fresh for you. They are sweet and rich in taste with a firm lean texture. They maintain their full size after cooking due to the fact that they do not have a lot of water weight. They have a “vanilla” color but when cooked turn pure white. The are best when bakes, broiled, fried, grilled or sauteed and pan seared. Sears better; with more flavor than wet scallops. They will caramelize to a golden brown and are comparable to Bay Scallops. Below you will find “Scallops Au Vin” a recipe that means ‘with wine’.

Thread scallops onto skewers. Mix remaining ingredients in small bowl. Brush over both sides of scallops.
Broil or grill over medium heat 10 to 15 minutes or until scallops are opaque, brushing occasionally with remaining wine mixture